Protected: Fixing food
Wasted!
When Leah Lizarondo learned that every year more than 40% of America’s food is wasted, she decided to do something about it.
The Native Table
Chef Sean Sherman worked for years in Italian, Spanish, Japanese and modern American restaurants. Then one day he realized his own heritage – Lakota Sioux – had a lot to teach him about foods that would nourish himself, his customers, and the Earth.
The 3 Cricketeers
Like many Americans, Claire and Chad Simons worried about climate change but didn’t know what they could do about it. Then one day in 2015, their son came home from school, excited about having eaten a snickerdoodle made with cricket flour.
Planting the Sea
How can we keep Maine’s world-famous fishing communities employed and feeding us all when the oceans they depend on are warming so fast that fish stocks are declining?
Farming the Sky
Winters in Jackson Hole, Wyoming, are long, and the growing season is short. A head of lettuce travels an average 2,000 miles to get there, often arriving shriveled and tasteless.